This variation on the popular Red Velvet cake uses raspberry puree to help produce a great color and moist texture.
Author: Ketchup With That
Ingredients
2-1/2cupsall purpose flour
2tablespoonscocoa
1-1/2teaspoonsbaking soda
1teaspoonsalt
1-1/2cupssugar
3/4cupvegetable oil
2eggs
3/4cupraspberry puree
1teaspoonvanilla
1cupsour cream
2teaspoonscider vinegar
Instructions
Preheat oven to 350 degrees F.
Prepare cupcake tins with paper liners - 24 regular or 72 mini cupcakes.
In large bowl, stir together flour, cocoa, salt and baking soda.
In separate bowl, beat together oil and sugar with electric mixer until creamy. Add eggs one at at time and beat well after each addition.
Mix in raspberry puree, sour cream, vanilla and vinegar and beat until thoroughly blended.
Pour wet ingredients over dry ingredients fold until flour is mixed in evenly.
Spoon into prepared pans.
Bake 20-25 minutes for regular cupcakes and 10 - 15 minutes for mini cupcakes (mini cupcakes dry out quickly, so use the shortest time possible to keep them moist).